If you don’t know what “nervous” and “crunchy” wine is, then the easiest way to understand this is with Sauvignon Blanc from New Zealand. It can give you a piercingly fresh taste, and maybe tropical-sunny.
a brief description of
Sauvignon Blanc is the second most popular white grape in the world after chardonnay. The total number of plantings is about 100 thousand hectares, of which 1/4 are in Aotearoa Maori. He was allowed to become such a popular variety by his ability to develop an incredibly wide range of smells: Sauvignon Blanc can be crispy, grassy, and sometimes exude sweet aromas of tropical fruits and even strike with fat content.
Today, there are three main styles of Sauvignon Blanc:
- Classic - grown in the Loire Valley or Bordeaux.
- Tropical - typical for hot regions. Shades of lychee and passion fruit prevail.
- New Zealand - different pronounced tomato-gooseberry hue.
Bouquet
Just like any other grape variety, Sauvignon Blanc is considered a true child of the terroir. It differs from others in its own varietal character, therefore, wherever it is grown, you will never be mistaken. Reviews of professionals say: when you feel grassy aromas that resemble the freshness of alpine meadows, rubbed in the palm of tomato leaves and light accents of blackcurrant buds, you doubt a little. But if you feel the mixture of mineral, fruit and smoky overtones, you will immediately understand that this is a white Sauvignon Blanc wine from New Zealand.
And what helps him achieve such a gamut of aromas?
So, Sauvignon Blanc is very fond of:
- aging on the lees;
- regions located near large bodies of water;
- maximum trimming;
- slightly cool climate;
- marl, chalk and limestone soils;
- dry weather during the day.
Taster Reference
The historical homeland of Sauvignon Blanc is Bordeaux. The bulk of the dry white wines of this region are the assemblages of the Semillon and Sauvignon Blanc. 42% of the landing area.
The following aromas are characteristic of this drink:
- nettle;
- quince;
- buds and leaves of blackcurrant;
- lemon zest;
- lime;
- gooseberry;
- grapefruit;
- freshly cut grass;
- passion fruit.
However, despite the "elite" historical roots, the standard of style is 100% Loire Sauvignon - Sancerre and Pouilly-Foume. The wine from the first turns out to be dedent and especially “nervous”, and in the second there is a charming haze.
But as it turned out, Sauvignon Blanc is best felt in Italy, or rather, the provinces of Friuli and Alto Adige. The vines were brought here by the French during the Napoleonic Wars. By the way, the drink from Alto Adige is not like any other. The floral structure, the increased% of alcohol and good acidity are vividly felt in it.
Kiwi flagship
With its Sauvignon Blanc, New Zealand broke into the world market in 1980. Despite its youth, today this drink belongs to a separate, popular and fashionable category. 40% of the country's vineyards are occupied with this particular variety. Now it is cultivated not only in Marlborough, but also in Auckland, Hawks Bay and Martinborough.
By the way, it was here that Sauvignon Blanc acquired the characteristic aroma of gooseberries, a unique “crunchy” taste, which tasters speak of as a true embodiment of lightness and freshness.
Wines Marlborough Sauvignon Blanc (New Zealand)
1. Caroline Bay.
The drink, showing a yellow-straw color, intrigues with its fresh aroma, which is woven from citrus notes of lemon and orange, complemented by minerals, herbs and acacia flowers. Buyers recognized that the taste was very smooth, harmonious and carefully balanced. Caroline Bay has an elegant texture and a long finish with fruity citrus notes.
2. Kono.
This wine "Sauvignon Blanc" from New Zealand has a light straw color with a good shine. Elegant and very fresh fragrance "Kono" reveals shades of lemongrass, green apple and sage. Despite the presence of a pleasant acidity, the drink shows an elegant finish. It is recommended to serve as an aperitif, as well as seafood, fish and white meat.
3. Black Label.
The drink attracts with its golden straw shade and fresh aroma, where the plant nuances and smells of chopped tomato leaves abound. A balanced taste with notes of tropical fruits, citruses and minerals pleases with its piquant sourness and dry finish. Wine from New Zealand "Sauvignon Blanc Black Label" will be an excellent addition to fish with cream sauce or salmon served with sorrel sauce.
History of Villa Maria
Villa Maria is the country's most awarded winery. Her story began in the 1960s, when one person decided to start winemaking in Auckland, and today still stands at the head of the company. His name is Sir George Fistonic. Under his leadership, Villa Maria achieved success step by step, becoming the leading wine producer in New Zealand.
More than 40 years have passed since I planted the first vines and began to produce Villa Maria wines, which today have won the largest number of awards from all New Zealand wineries. The farm is privately owned, which allows our winemakers to be creative and create wines with an outstanding character. The Private Bin line embodies our love for wines with vibrant, generous aromas that connoisseurs around the world appreciate. I hope that every glass of this wonderful wine will give you unforgettable pleasure "- the founder and owner of Villa Maria, George Fistonich.
By the way, this is the first company that did not pay for the quantity, but the quality of the purchased raw materials and completely switched to bottle capping with a screw cap.
Wine collection
1. Private Bin.
Perhaps one of the fantastically vivid representatives of the wine "Sauvignon Blanc" (New Zealand). The bouquet is like a basket of tropical fruits - gooseberries, lemon, passion fruit, shades of exotic fruits, lime, grassy notes of crushed nettle, tomato leaves, bell pepper. The taste was very rich, juicy, and the finish is clean, refreshing and crunchy.
Features of production: the collection of raw materials lasts 5 weeks, when the berries reach their peak of maturity. After pressing, the process of maceration begins, which lasts 24 hours. To maximize the preservation of fruit tones, fermentation is carried out at 12-14 gr. Soon the drink is bottled.
2. Sauvignon Blanc Reserve.
This wine is a true example of a rich Sauvignon. In a pronounced varietal bouquet - gooseberries, spicy herbs, black currants, juicy lime. From the first sips, a deep and explosive taste is revealed, and a long mineral aftertaste pleases with its purity.
Features of production: berries are separated from the ridges. After fermentation in vats, the drink is kept in steel tanks for 4 months on lees. Bottled in August of that year.
3. Single Vineyard Graham.
It has a shining straw color. This premium "Villa Maria Sauvignon Blanc" (New Zealand) reveals bright aromas of citrus, passion fruit and gooseberry. The rich taste is based on a complex interweaving of minerals, nettles and mint grass. In a long finish, the nuances of lime are felt. They speak of it as a saturated drink with a perfectly balanced acidity and light chalk accents on the palate.
Features of production: collection begins strictly at night, when the air is cool. All berries are separated from the ridges, then sent to steel tanks. Here, at low temperatures, the process of prolonged fermentation begins. Exposure for 5 months. In October of that year, bottling begins.
Brancott
The winery dates back to 1934. Yugoslav immigrant Ivan Yukich, having settled in New Zealand, broke a vineyard in Auckland. After 10 years, the first drinks were released, and in 1973 Montana (the first name of the farm) began to develop the South Island. The center of New Zealand winemaking has become a region called Marlborough. The uniqueness of the place lies in its special climatic conditions: the wide valley where the Wairau River flows, in the northwest of the Richmond Mountains, which protect from the weather, and in the southeast the region rests on the hills. Sauvignon Blanc wines from Marlborough, New Zealand owe their natural acidity to the alternation of sunny days and cool nights.
A truly innovative step was made in 1975, when the Brancott farm decided to land the Sauvignon Blanc. The winery can be safely called the first to introduce this variety in the country's industry. After 2 years, the Brancott collection appeared, with which the unprecedented growth of the eponymous company began. It should be noted that this success has helped the country permanently secure an honorable place in this field of activity.
Wine "Sauvignon Blanc" (New Zealand) Brancott Estate
The advantage of the drink is its rich and vibrant taste. Vineyards are grown in the terroir of the Marlborough region, in the southern part of the Wairau Valley. The collection of raw materials begins in March and lasts until mid-April. The wine owes its fresh fruity taste to special technology. One of the main points in this process is the extremely soft and thorough squeezing of berries in order to obtain clear juice. Subsequently, it undergoes fermentation, which takes place in steel tanks at low temperature.
The rich aroma of Brancott Estate is dominated by juicy citrus notes, among which the sound of pink grapefruit, complemented by hints of freshly cut grass and pepper, dominates. Wine with a delicate light straw color with greenish highlights, judging by the reviews, has a pleasant crispy acidity and a very soft finish.
Buyers recommend the drink as an aperitif and note that it is combined with all types of cheese, in particular with goat and parmesan. Brancott Sauvignon Blanc (New Zealand) also serves seafood, fish dishes and tender poultry.
Interesting Facts
Of course, when tasting these cheerful wines, many people want to know more details. Well, let it be so: below is some interesting information about Sauvignon Blanc, which we hope will be useful:
- In New Zealand, this variety is almost a national hero and the heritage of the nation! For some 30 years, even if they talked about this country, it’s not enough: it’s far to carry, it’s expensive, and there is really nothing to export. Now admit, after reading the word "Marlboro", you hardly thought about the region, rather recalled a red packet and an advertisement with a cowboy?
- The variety brought its homeland out of the shadows. Why? The local drink demonstrated an amazing and previously unexplored taste: a bush of black currant and gooseberry.
- Many people know that New Zealand is divided into two islands, the southern and the northern. Sauvignon Blanc is grown on the territory of the latter, since the climate here is not very harsh, and the result is amazing - the wines are juicy, bright, with hints of tropical fruits, and their aftertaste is fuller and softer.
And now it's time to stop and finally say: “Sauvignon Blanc” is the “dad” of “Cabernet Sauvignon”! Can you guess who is mom?